Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
Traditional Middle Eastern shawarma roasts spiced meat on a vertical spit; as the exterior cooks, slices are carved away while the meat slowly rotates. Our easy weeknight chicken shawarma uses the intense heat of the broiler to char chicken thighs and onion slices that have been tossed with spices, olive oil and a little tahini to help with caramelization. Shawarma isn’t complete without a creamy, cooling sauce—we make ours by combining yogurt, olive oil, tahini, lemon and herbs. Serve with pita, along with sliced cucumber, tomatoes and lettuce for making sandwich wraps. Alternatively, offer a rice pilaf alongside.
tablespoon ground cumin
tablespoon ground coriander
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT